Cooking fruit. The fruits should be peeled immediately before cooking without soaking them in water and put on the boiling syrup only as much, to cover the surface of the syrup. Fruits with delicate tissues should be cooked uncovered. The most appropriate form of serving fruit is vitamin compotes, i.e.. not cooked. Fruit intended for stocks or purees should not be peeled, but after carefully rinsing, cut into smaller pieces and cook over very high heat.
For all fruit preserves, use wide and flat dishes made of very thick material, intended solely for this purpose. Copper utensils, readily used for fruit preserves, are not recommended due to their chemical harmful effect.
